Salted Butter Chocolate Cake

Desserts

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Salted Butter Chocolate Cake 

**Recipe by Mimi Thorisson

6½ Tablespoons / 90g salted butter, plus more for the pan

8 oz / 230 g bittersweet chocolate, chopped

6 large eggs

1½ c / 300 g sugar

1⅔ c / 200 g all purpose flour

1 tsp fleur de sel

1 tsp vanilla extract

A handful of red berries or currants (optional)

Confectioner's sugar, for serving

A few notes on making this: 

• This cake can be made in one bowl  without a mixer—super easy, and you probably already have most of the ingredients on hand. 
• This recipe provides weights so I highly recommend a kitchen scale to weigh ingredients and make your baking so much easier. 
• This bakes up almost brownie-like, with a puffed top and gooey center. 
• Don’t skip the berries and powdered sugar sprinkling on top—it’s really beautiful and such a nice presentation. 
• Make sure all ingredients are at room temperature—the butter will melt much more easily with the chocolate over the simmering water. 
• Don’t simmer butter and chocolate too long or it could burn. Take off the heat when it’s just starting to melt and stir to combine. 

Directions: 

• Preheat the oven to 325°F / 160°C. Grease a 9-inch / 23 cm cake pan with butter and line the bottom with a round of parchment paper.
• Pour an inch or two of water into a medium saucepan and bring to a simmer. Combine the butter and chocolate in a heatproof bowl and set on top of the pan of simmering water. Stir until the butter and chocolate are melted. Remove from the heat and let cool for 10 minutes.
• In a medium bowl, whisk together the eggs and sugar until light and fluffy. In another bowl, sift the flour and add the fleur de sel.
• Stir the melted chocolate mixture into the egg mixture. Add the vanilla. Fold in the flour until just combined. Pour the batter into the prepared cake pan and bake for between 30-40 minutes.
• Let cool in the pan for at least 1 hour before unmolding. Serve topped with berries, if desired, and a sprinkling of confectioners' sugar.